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Technique for brewing persimmon wine by adopting dried persimmon as raw material

A raw material and technology of persimmon wine, applied in the field of brewing persimmon wine, can solve problems such as inability to adapt to large-scale industrial production, limitation of persimmon wine brewing, fresh fruit intolerance to storage, etc., achieve full and unique fruit aroma, pure and typical taste, reduce brewing The effect of manufacturing costs

Inactive Publication Date: 2015-04-01
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the picking period of fresh persimmon fruit is very concentrated, and the fresh fruit after picking is not resistant to storage and is easy to soften and rot. This characteristic has brought restrictions on the brewing of persimmon wine, making it unable to adapt to large-scale industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Diluted pulping: in parts by mass, select 3 parts of dried persimmon without rotten and metamorphic parts, add 5 parts of brewing water, pour it into a mixer and stir the dried persimmon into a slurry, measure the sugar content of the slurry, add 3 parts of sucrose , so that the sugar content of the slurry is adjusted to 16.3°BX to obtain persimmon pulp;

[0035] (2) Disinfection of persimmon pulp: the pasteurization method is used to sterilize the persimmon pulp, and the persimmon pulp is heated to 63.5 ° C and kept for 35 minutes to obtain the sterilized persimmon pulp;

[0036] (3) Yeast activation: configure the sucrose solution with a mass concentration of 45 g / L, add Angel wine yeast to the sucrose solution, and let it stand at 35°C for 25 minutes to obtain activated wine yeast; wherein the quality of the sucrose solution is Angel fruit wine 10 times the mass of yeast;

[0037] (4) Yeast inoculation and pre-fermentation: cool the sterilized persimmon pulp to ...

Embodiment 2

[0041] (1) Diluted pulping: in parts by mass, select 4 parts of dried persimmon without rotten and deteriorated parts, add 6 parts of brewing water, pour it into a mixer to stir the dried persimmon into a slurry, measure the sugar content of the slurry, add 3.5 parts of sucrose , so that the sugar content of the slurry is adjusted to 17.4°BX to obtain persimmon pulp;

[0042] (2) Disinfection of persimmon pulp: use pasteurization method to sterilize persimmon pulp, heat the persimmon pulp to 64°C, and keep it for 32 minutes to obtain sterilized persimmon pulp;

[0043] (3) Yeast activation: configure the sucrose solution with a mass concentration of 55 g / L, add Angel wine yeast to the sucrose solution, and let it stand at 37°C for 26 minutes to obtain activated wine yeast; wherein the quality of the sucrose solution is Angel fruit wine 15 times that of yeast;

[0044] (4) Yeast inoculation and pre-fermentation: cool the sterilized persimmon pulp to 20°C, insert the activated ...

Embodiment 3

[0048] (1) Diluted pulping: in parts by mass, select 5 parts of dried persimmon without rot and metamorphic parts, add 5 parts of brewing water, pour into a mixer, stir the dried persimmon into slurry, measure the sugar content of the slurry, add 2 parts of sucrose , so that the syrup sugar content is adjusted to 17.7°BX to obtain persimmon pulp;

[0049] (2) Disinfection of persimmon pulp: the pasteurization method is used to sterilize the persimmon pulp, and the persimmon pulp is heated to 63° C. and kept for 30 minutes to obtain the sterilized persimmon pulp;

[0050](3) Yeast activation: prepare a sucrose solution with a mass concentration of 45g / L, add Angel Wine Yeast to the sucrose solution, and let it stand at 37°C for 25 minutes to obtain activated fruit wine yeast; the quality of the sucrose solution is Angel Wine 15 times that of yeast;

[0051] (4) Yeast inoculation and pre-fermentation: cool the sterilized persimmon pulp to 21°C, insert the activated fruit wine y...

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Abstract

The invention discloses a technique for brewing persimmon wine by adopting dried persimmon as the raw material, and relates to the technical field of fruit wine brewing. The technique comprises the following steps: adding brewing water into unrotten dried persimmon, adopting a beating machine to stir into fruit pulp, regulating the sugar content, and adopting the pasteurization to sterilize the fruit pulp; after cooling the fruit pulp, introducing fruit wine yeast into the fruit pulp, mixing uniformly, and conducting primary fermentation, post fermentation, concoction and brewing to eventually obtain the finished wine. By adopting the technique, the persimmon wine which is pure and typical in taste, fragrant and unique in fruity flavor and rich in nutriments can be produced, the problem that persimmon wine production is limited by the harvest period of fresh fruits is solved, and the application degree of the persimmon wine brewing technology can be effectively enhanced.

Description

technical field [0001] The invention belongs to the field of liquid fermentation of fruit wine, and particularly relates to a process for brewing persimmon wine by using dried persimmon as a raw material. Background technique [0002] Persimmons have high nutritional value, unique fruit aroma, and their rich sugars are suitable for brewing fruit wine. Persimmon wine has the characteristics of comfort, smoothness, sweetness and freshness. It not only has a unique taste but also has certain health care effects on the human body. However, the harvesting period of fresh persimmon fruit is very concentrated, and the fresh fruit after picking is not resistant to storage and is easy to soften and rot. This characteristic brings restrictions on the brewing of persimmon wine, making it unable to adapt to large-scale industrial production. In order to solve this technical problem, it is necessary to choose raw materials that are resistant to storage, easy to obtain, and retain the un...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12R1/865
CPCC12G3/02C12G3/06
Inventor 龚国利黄宇莹
Owner SHAANXI UNIV OF SCI & TECH
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